The great collection of sweet treat recipes

Breakfast recipes

Vanilla yoghurt with granadilla jellies

10 minutes

Berry recipes

Plum, marshmallow and chocolate cobbler

35 minutes

Afternoon tea

Cream buns (maritozzi)

15–20 minutes plus proving time

Afternoon tea

Oat crunchies

30 minutes

Oat crunchies

Serves Makes 16

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

180 g flour
180 g oats
180 g brown sugar
180 g desiccated coconut or shaved coconut
250 g butter
1 T golden syrup
1 t bicarbonate of soda
100 g white chocolate

Method

1. Preheat the oven to 160°C. Line a 23 x 28 cm baking tray with greaseproof paper. Place the flour, oats, sugar and coconut in a large bowl and combine. If you’re adding seeds, nuts or chocolate chips, add them now.

2. Melt the butter and golden syrup in a saucepan over a medium heat. Once the butter starts bubbling, add the bicarbonate of soda. It will start to foam a little. Remove from the heat and mix with the dry ingredients. The mixture will seem a little crumbly at first, but once you press it into the tray it will stick together. You can use a spatula or spoon to press it down into the pan and use your fingers to press down the edges.

3. Bake for 25–30 minutes, or until golden brown. Remove from oven and cut into squares while still warm. The crunchies will still be quite soft when they come out of the oven, but will crisp up as they cool. Allow to cool completely.

4. Place the chocolate in a heatproof bowl and melt for 1 minute in the microwave. Using a spoon, drizzle the melted chocolate onto the crunchies. You can skip this step, but I feel like the chocolate adds a little razzle dazzle. Remove from the tray carefully, to prevent them from crumbling. Store in an airtight container so they retain their crunchiness.

Find more lunchbox recipes here.

Photograph: Jan Ras

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Oat crunchies

Oat crunchies

Ingredients

Method